It’s chili season and a perfect meal to cozy up with. This vegetarian chilli recipe is made with puy french lentils, quinoa, smoked paprika and flavorful spices to makeup for the meat component, trust be you won’t miss the meat here.. I like the addition of pickled green chillies dominated by jalapeño for some extra spicy ness and warmth, if you’re not into spicy feel free to leave it out and enjoy the chili as is.
In addition this chili makes an awesome meal prep for busy weekdays and can be a healthy satisfying meal for work lunch or weeknight dinners.
Ingredients
- 1 tablespoon extra virgin olive oil, more if needed
- 350gms French green lentils
- 1/2 cup uncooked white quinoa
- 1 large onion, chopped
- 4 cloves garlic, minced
- 3/4 tablespoon ground cumin
- 1 teaspoon dried Mexican or regular oregano
- 1 teaspoon mild smoked paprika
- 1 tablespoons ground ancho chili powder, or any mild chili powder
- 1 teaspoon sea salt
- 1/2 teaspoon ground black pepper
- 2 fresh plum tomatoes for fresh taste, chopped
- 1 12 ounce tomato sauce, I like bottled passata
- 4 cups vegetable or chicken broth
- 1-2 cups water depending on how thick or thin you like your chili
- For serving:
- Pickled green chillies
- sour cream
- chopped onions
- sauteed greens (optional)
- radishes
- tomatoes
- shredded cheese
Instructions
- Warm the oil in a large pot over medium heat. ADad and sauté chopped onions, garlic until soften and begin to turn golden, about 6-8 minutes.
- Add chili powder, paprika, cumin, oregano, salt, and pepper, and stir for another minute until fragrant.
- Add the quinoa, lentils, tomatoes, tomato sauce, broth, and water. Bring to a boil. Turn heat to low, cover and simmer for 35-40 minutes till lentils are sof and quinoa is cooked.
- Serve hot with toppings suggested. I like pickled green chillies, sautéed greens, chopped onions and radishes.
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